Annie’s Fruit Salsa and Cinnamon Chips Recipe

If fruity desserts make your heart sing, you’re in for a treat with Annie’s Fruit Salsa and Cinnamon Chips! This vibrant medley of fresh fruit tossed with just the right amount of sweetness, paired with irresistible homemade cinnamon-sugar tortilla chips, is a dish that pulls oohs and aahs from everyone who tries it. Whether you’re looking to wow at your next brunch or searching for a snack that’s as fun as it is flavorful, Annie’s Fruit Salsa and Cinnamon Chips bring a burst of sunshine to any gathering. Trust me, once you’ve scooped up those juicy bites on a crisp, cinnamon-dusted chip, you’ll never look at fruit salad the same way again.

Ingredients You’ll Need

Ingredients You’ll Need

Each ingredient in Annie’s Fruit Salsa and Cinnamon Chips plays a crucial role, adding color, crunch, tang, or sweetness. Simple foods combine here to create a snack that’s more than the sum of its parts—so don’t skip a thing!

• Strawberries: Fresh, quartered strawberries add color, juiciness, and a sweet-tart note to the salsa.
• Golden Delicious Apples: These apples bring crisp texture and a mellow sweetness that makes the salsa pop.
• Kiwis: A couple of diced kiwis introduce tang and gorgeous green flecks to the mixture.
• Raspberries: Their delicate tartness balances the other fruit while providing a lovely ruby hue.
• Fruit Preserves: Any flavor works—try strawberry or raspberry—to bind the salsa and dial up the fruitiness.
• White Sugar: Just a bit to enhance all those natural flavors and help the juices meld.
• Brown Sugar: This gives a little depth and caramel note to round out the sweetness.
• Flour Tortillas: Sturdy and crisp when baked, they’re the perfect vehicle for scooping up fruit salsa.
• Butter-Flavored Cooking Spray: Essential for that golden, bakery-worthy chip without extra fuss.
• Cinnamon Sugar: The classic finishing touch for sweet, addictive crunch on every chip.

How to Make Annie’s Fruit Salsa and Cinnamon Chips

Step 1: Mix Up the Fruit Salsa

Start by prepping all your fruit: quarter the strawberries, peel and dice the apples and kiwis, and be gentle with those gorgeous raspberries. Place everything in a large mixing bowl, then add the fruit preserves, white sugar, and brown sugar. Gently toss until each beautiful piece is glistening and well coated. Cover the bowl and pop it in the refrigerator—this lets all the flavors mingle and the juices to blend while you go chip-crazy.

Step 2: Prepare Your Baking Sheets

Set your oven to 350 degrees F (175 degrees C) and give it a head start to get nice and hot. Line two big baking sheets with parchment paper to avoid any sticky situations with your cinnamon chips later on. Trust me, parchment is your friend here—it means less cleanup and perfectly crisp chips every single time.

Step 3: Cut and Arrange the Tortilla Wedges

Stack your flour tortillas on a cutting board, grab a sharp knife, and slice right through the stack. Make four cuts, turning the tortillas as you go, so you end up with eight wedges per tortilla. Arrange these in a single, even layer on your baking sheets. Overlapping chips won’t get that lovely golden crunch, so give them some space!

Step 4: Add the Cinnamon-Sugar Magic

Lightly spray the tortilla wedges with butter-flavored cooking spray—this helps the cinnamon sugar stick and gives that gorgeous, glossy finish. Sprinkle liberally with cinnamon sugar, then go over the chips with another quick mist of cooking spray to lock in all the sparkle and flavor.

Step 5: Bake to Crisp Perfection

Slide the trays into your preheated oven and bake for 8 to 10 minutes. You’re looking for chips that are just turning golden and crisping up at the edges. Pull them out and let them cool on the baking sheets for about 15 minutes—they’ll crisp up even more as they cool, so don’t rush this part!

Step 6: Serve and Enjoy Annie’s Fruit Salsa and Cinnamon Chips

Now for the fun part! Spoon that chilled, jewel-toned fruit salsa into a pretty bowl and surround it with piles of fresh-baked cinnamon chips. Scoop, crunch, and savor—you may want to make a double batch, because these disappear fast!

How to Serve Annie’s Fruit Salsa and Cinnamon Chips

Garnishes

A little flourish goes a long way. Try sprinkling extra raspberries or a handful of chopped mint leaves over the fruit salsa for a truly eye-catching finish. For extra sparkle, dust the cinnamon chips with a pinch more cinnamon-sugar just before serving—because there’s no such thing as too much.

Side Dishes

Annie’s Fruit Salsa and Cinnamon Chips pair beautifully with creamy yogurt parfaits, smooth vanilla ice cream, or a big pitcher of fruity iced tea. The vibrant salsa can even sit alongside brunch favorites like quiche, or act as a light dessert after a summertime grill-out. The mix of textures and flavors truly complements almost anything on the table.

Creative Ways to Present

This dish is all about playfulness and color. Serve Annie’s Fruit Salsa and Cinnamon Chips in a hollowed-out pineapple or watermelon for an edible “bowl” that draws every eye. Or, make mini dessert nacho platters—pile chips on individual plates and dollop the salsa over the top for a personal-sized treat. Don’t be afraid to get creative with your dippers: crunchy graham crackers, sweet bagel crisps, or even crisp butter cookies can join the fun!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the fruit salsa in an airtight container in the fridge for up to two days. The cinnamon chips can live in a zip-top bag at room temperature, but keep them separate from the fruit so they stay wonderfully crisp. Try to avoid assembling the chips and salsa together in advance—they’re best kept apart until just before serving.

Freezing

While Annie’s Fruit Salsa and Cinnamon Chips are best enjoyed fresh, you can freeze extra flour tortillas for future chip-making sessions. The salsa itself doesn’t freeze well, as the fruit can lose its texture and freshness once thawed. Stick to making what you’ll eat within a day or two for peak deliciousness.

Reheating

If your cinnamon chips lose their crunch, pop them back onto a baking sheet and toast in a 350 degree F oven for 2 to 3 minutes. Let them cool completely and discover a fresh batch of crispy chips at your fingertips. There’s no need to reheat the fruit salsa—serve it chilled for the best burst of flavor and color.

FAQs

Can I use other fruits besides strawberries, apples, kiwis, and raspberries?

Absolutely! Annie’s Fruit Salsa and Cinnamon Chips are perfect for customizing—try blueberries, peaches, mango, or pineapple for fun new twists. Just be sure to keep the mixture juicy and balanced so the flavors shine.

Do I need to use Golden Delicious apples or will any apple work?

Golden Delicious apples are recommended for their sweetness and texture, but feel free to try Gala, Fuji, or even Granny Smith for a bit more tartness. Choose what you love and what’s in season for the best result.

Is it possible to make the cinnamon chips gluten-free?

Yes, there are plenty of gluten-free flour tortillas available—just swap them in and follow the same steps. This way, everyone can get in on the cinnamon chip dipping action!

Can I make Annie’s Fruit Salsa and Cinnamon Chips ahead of time?

You certainly can prep the fruit salsa the morning of your event to let the flavors develop, and bake the chips a few hours ahead. Store them separately and assemble just before serving so both stay fresh and delicious.

What’s the best way to store leftover cinnamon chips?

Keep the cinnamon chips in an airtight container at room temperature for up to three days. If they start to soften, a quick trip back to the oven will crisp them up in no time.

Final Thoughts

Annie’s Fruit Salsa and Cinnamon Chips is one of those recipes that you’ll want to make again and again—simple, festive, and always a crowd-pleaser. Whether it’s the burst of fresh fruit or the irresistible crunch of homemade cinnamon chips, there’s something in this dish that just brings people together. Give it a try soon, and watch it disappear faster than you ever expected!

Print